Indonesian Fried Rice – Nasi Goreng with Chicken

Instructions

• 1
  Cut the chicken breast into strips approximately 2 cm long and 1 cm thick. Place them in a sealable container. In a small bowl, mix the honey and soy sauce, then pour it over the meat. Mix thoroughly, seal the container, and refrigerate for at least 30 minutes to marinate.
• 2
  Meanwhile, peel the red onion and finely chop it along with the spring onions. Peel and thinly slice the garlic. Cut the tomato into wedges, and the cucumber into thin half-slices.
• 3
  After marinating, remove the meat from the refrigerator, take it out of the marinade, but reserve the remaining marinade. In a large pan, heat 1 tablespoon of oil and cook the chicken over medium heat for 4-5 minutes. Remove the meat and set aside. In the same pan, heat another 1 tablespoon of oil, add the red onion, garlic, and half a teaspoon of chili flakes, then sauté for 2-3 minutes. Then add the cooked rice and three-quarters of the spring onions. Turn up the heat and stir-fry for 3-4 minutes, stirring constantly, until the rice is crispy. Turn off the heat, return the chicken, pour in the remaining marinade, lemon juice, and a little salt. Mix well and divide into two bowls.
• 4
  In a smaller pan, heat 1 tablespoon of oil, crack in the two eggs, sprinkle with the remaining chili flakes and salt. Cook over medium heat for 2-3 minutes until the whites are set but the yolks are still runny. Place the fried eggs on top of the rice mixture.
• 5
  Finally, garnish the bowls with tomato, cucumber, and the remaining spring onions. Serve immediately.